Category Archives: Uncategorized

It’s Been Fun!

Well, after a good month or so of posts, I’m sorry to say this has come to an end.

I’m being pulled in many directions these days, and unfortunately I need to focus my energy on a few projects.

I guess it’s part of being a grown-up.

Thanks for reading. I hope you enjoyed these recipes, and found a few keepers.


Over the Spoon


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Cinnamon Raisin Bread

This is the new breakfast of champions. There’s some whole wheat flour in here, but it’s still buttery soft… it takes two rises, though, so maybe make the dough the night before you want to eat it, and let it do its first (or even second) rise overnight.

I got the original recipe here. It makes two loaves, which you can freeze for up to three months.


for the dough:
1 cup raisins
1 cup warm water
1 T active dry yeast
1 cup milk
1/2 stick unsalted butter, melted
2 tsp salt
2 1/2 cups  all-purpose flour
3 cups whole wheat flour

1/3 cup sugar
1 1/2 T cinnamon
1 large egg, beaten

Make It:

Rehydrate your raisins in a dish of hot water for ten minutes, then dry them with a paper towel.

Proof the yeast in the hot water; once it blooms, add in the milk and melted butter. Combine the flours and salt in a bowl, mixing to combine, then pour in the wet ingredients and fold into a shaggy dough. Knead until you have smooth, elastic, slightly sticky dough. Fold in your raisins– don’t worry if they aren’t too evenly distributed yet, because you’re going to roll the dough out later. Break into two balls and let rise, covered, until doubled in volume (maybe an hour or so, but sitting longer doesn’t hurt it.)

Meanwhile, combine your cinnamon and sugar in a bowl. When your dough is sufficiently puffy, punch it down and roll each ball out, roughly eight inches by eighteen inches. Brush each rolled ball with egg wash, then sprinkle with cinnamon-sugar. Roll up into a log, then let rise in greased loaf pan another hour.

Brush the loaves with the remaining egg wash (for a nice, shiny crust!) Bake at 375 for 30-40 minutes. 

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Honey Oatmeal Waffles

I love waffles. In college, if you wanted a truly warm dinner (instead of the usual lukewarm,) your best option was to make yourself a waffle in one of the dining halls’ Belgian waffle irons, and in the winter I lived off them. It’s warm here, but these are still comfort food. You can find the original recipe for these here.


1 cup oats

1-1/2 cups flour

1 tsp baking powder

1/4 tsp cinnamon

pinch of salt

2 eggs, separated

1-1/2 cups milk

4 T butter, melted

3 T honey

Make Em

Preheat oven to 350. Line a baking sheet with foil and spread oats in pan, baking for ten minutes (tossing occasionally) to toast the oats. Turn off the oven and let the oats cool, then pulse in a food processor until ground to a powder.

Preheat your waffle iron. Beat egg whites to stiff peaks.

Combine dry ingredients in a bowl, mixing well. Mix in egg yolks, milk, butter, and honey. Gently fold in egg whites. Pour 3/4 cup at a time into your waffle iron– these waffles are fluffy, and if you leave them in the iron for a while, they get crispy on the outside and soft within. Serve with honey and bananas.

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Filed under Meals, Uncategorized, Vegetarian.

Checking In: Use It Up Challenge

Hi folks,

So far it’s been two weeks of eating just the food in my house and a few new purchases, mostly produce and milk. I’ve been eating quinoa burgers, baking frozen chicken breasts, and making some yummy whole wheat baked goods. All of these recipes will be forthcoming soon. Except baking chicken breasts. I ate them plain… I was real hungry.

One thing I have discovered: I hate white rice. It has no flavor and I’m hungry again an hour later! I unfortunately bought a really big bag of it at Sam’s Club a few months ago, and so I’ve been eating it with lentils. Maybe the lentils balance out how useless white rice is as a source of nutrition or satiety.

Blah. Click for source.

So far I’ve spent about $40, roughly half of my monthly allotment, on fruit, vegetables, milk, yogurt, and a nice block of cheese. I did end up buying bread crumbs and ketchup, too, because I needed them to make burgers out of all my stored goodies! Overall, though, I think this experiment has been successful- I’m clearing out my cabinets, saving money, and eating just fine.

If you could only use what you have on hand right now, what would you cook for dinner?

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Slow-Cooker Thai-Inspired Pork

I have a tiny slow cooker, which really only makes enough dinner for two people– maybe three people if Captain Crunch isn’t one of them. I’ve only really used it to make Carolina-style pulled pork, which wasn’t really good enough to share with you. (Just go to a barbecue joint. It’s worth it.) This, then, is the first real success I’ve had with it. Hopefully more will follow.


1 lb pork loin, rinsed and patted dry, trimmed of any excess fat

1/2 cup teriyaki

2 tablespoons rice vinegar

1 tablespoon chili oil

1/4 teaspoon ground ginger

1/3 cup peanut butter

1 bell pepper, chopped

1 head of broccoli, chopped

1/2 cup chopped green onion

Make It:

Place the pork in a greased slow cooker. Mix the teriyaki, vinegar, oil, and ginger together, then pour over the pork. Cook on low 3-4 hours. Remove pork and shred with two forks. Stir peanut butter into remaining sauce, then return pork to pot along with vegetables. Let cook an additional 30-45 minutes. Serve over rice or noodles. Makes 4 servings.

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Whole Wheat Peanut Butter Muffins

I’m an early riser– I try to get my workout in before I go to work at 7:30 in the morning. A portable breakfast, then, is key. Usually I take a Fage yogurt with me, but since I’m trying to use up everything in my pantry, I decided to make some healthy(ish) muffins instead. I had peanut butter on hand, and dried cranberries, so that’s what I used in my modification of the recipe here. They turned out really great!


1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

4 tsp safflower oil

2 T Greek yogurt

1/4 cup brown sugar

1/2 cup peanut butter

1 tsp vanilla extract

1 egg

1/2 cup milk

1/4 cup dried cranberries (or you could use peanuts, chocolate chips, whatever.)

Make Em:

Combine all ingredients in a bowl and mix. Pour into prepared muffin tin and bake at 375 degrees for 20-22 minutes. Let cool on wire racks before trying!

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Filed under Bread., Non-Breads, Uncategorized

Kitchendeavor Challenge: Use It Up!

Who knows what's lurking in there?

I spend a fair amount of money on food every week, perhaps because I eat a lot of organic or humanely-raised foods. I’m usually on the order of $80 a week, which includes some meals to share with Captain Crunch or friends.

But today, writing up a shopping list, I looked at all the food already in my cabinets, and my freezer, and got to thinking… how long could I get by on what’s already in my pantry? I have a lot of frozen fruits and soups, cans and jars of vegetables and legumes, a big ol’ bag of flour… Heck, I bet I could eat for a month without going to the store.

Well, except I don’t scurvy or osteoporosis.

So here’s the plan: I’m going to spend $80 in a month instead of in a week– enough to buy milk and produce, maybe the occasional container of yogurt, and other than that I’m going to make do with what I already have. So I’ll be posting some “Use It Up” recipes when my ingredient list demands creativity, and I’ll let you know what I’ve bought with my weekly $20, so we’re all honest here. I’m excited!

How long do you think you could go just on what on hand?


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